Description
These Bread and Butter Jalapeño Pickles are a delightful combination of sweet and spicy flavors, perfect for adding a kick to your favorite dishes.
Ingredients
Scale
Jalapeños Pickles:
- 1 pound fresh jalapeños, sliced into ¼-inch rounds
- 1 small yellow onion, thinly sliced
Brine:
- 1½ cups apple cider vinegar
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon ground turmeric
- 1 teaspoon salt
Instructions
- Prepare Vegetables: In a large heatproof bowl, combine sliced jalapeños and onion.
- Create Brine: In a medium saucepan, combine apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, turmeric, and salt. Bring to a simmer over medium heat, stirring until sugars dissolve.
- Pickle: Once the brine reaches a low boil, pour it over the jalapeños and onions. Let sit at room temperature for 30–45 minutes, then transfer the mixture to sterilized glass jars with tight-fitting lids.
- Chill: Refrigerate for at least 24 hours before serving for best flavor. Pickles will keep in the refrigerator for up to 1 month.
Notes
- Wear gloves when slicing jalapeños to avoid skin irritation.
- For a milder version, remove the seeds from half the peppers.
- Perfect for burgers, sandwiches, or charcuterie boards.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Pickling (No Canning)
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 30
- Sugar: 6g
- Sodium: 90mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
